Harvest festivals of Indian states

Harvest festivals of Indian states occurs at the time of main harvest of a the region and people.

Major Harvest festivals in India are Makara Sankranti which is also known as Pongal, Uttarayana, Lohri, Poush Parbon and Bhogali Bihu.

Makara Sankranti is one of the major Indian Harvest festival celebrated with different name falls in January.

Makara Sankranti is known as Pongal, Uttarayana, Lohri,Khichdi, Shishur Saenkraat and Maagh Bihu, 

major kite festival also held at this day in Gujarat. Kumbh Mela 2013 will be the biggest attraction of

Indian during the festival of Makara Sankranti, schedule to held in Allahabad at the confluence of the
holiest Ganga and Yamuna rivers.
Holi in February – March
The festival of colors is celebrated between February and March months and known as Phagwah as well.
Baisakhi or Vaisakhi is the major festival celebrated across the north region of India, especially in the Punjab state.
Bihu is the national festival of Assam celebrate three time in the year, Maagh in January, Bohaag in April and Kaati in
October. Rongali Bihu or Bohag Bihu is the major among the other and most popular Bihu festival celebrated as the
Assamese New Year in mid April along with Spring season.
Hareli is one of the major harvest festival of tribal Chhattisgarh state,celebrate during the holy month of Sawan or in
the month of monsoon (July-August).
Onam festival is the grand carnival of Kerala state, celebrated during the month of Chingam (August–September).
Nuakhai also known as Nabanna is the Harvesting Festival of Orissa celebrated in the month of August–September.
The festival of lights is also celebrated as Harvest Festival, as it occurs at the end of a cropping season or the last harvest
of the year before winter.
Kut festival is a major Post Harvest festival celebrate in the month of November by Kuki-Chin tribes. The annual festival is
a leading festivals of Manipur state.
The festival of Tokhu Emong is celebrate by the tribes of Lotha nagas in the first week of November. Tokhu Emong is a popular post harvest festivalenjoy with tribal folk dances and old folk songs and held for 9 days.Other harvest festival of the Indian states includes Navanna in West Bengal,Wangala in Meghalaya,Pawl Kut of Mizoram and most famous Garia Puja of Tripura.

African food especially food of Ethiopia is

African food especially food of Ethiopia is a country with incredibly fertile land and a rich history. 
Ethiopian cuisine consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread.
Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,
It is a national dish in Ethiopia and Eritrea. 
[Teff is an annual grass, a species of lovegrass native to the northern Ethiopian Highlands and Eritrean Highlands of the Horn of Africa.]
Injera made out of teff flour. The most valued grain used to make injera is from the tiny, iron-rich teff.
Wat, stew or curry that may be prepared with chicken, beef, lamb,
or a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
[ Berbere is a spice mixture usually includes chili peppers, garlic, ginger, basil, ajwain or radhuni, nigella, and fenugreek.
It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
This is the chief spice blend found in Ethiopian cooking.

Chawli ki subji

Chawli ki subji

[ Long podded Cowpea, Snake bean, Yardlong Bean, 
Choda, Chawli ki subji, Chawli.]
INGREDIENTS
10 - 12 long Chawli cut in even round pieces. 
1 Tbsp Oil
1\4 Tsp Cumin seeds
1- 2 Pinch of Hing| Asafoetida
1\2 Tsp Turmeric powder
1 Tsp Red Chilly powder
2 Tsp Coriander powder
1\2 Tsp Garam Masala
1\4 Tsp Mango powder| Amchur powder
Salt to taste.
METHOD
Wash the long chawli beans in even round pieces.
Put a kadai to heat add oil, cumin and asafoetida.
Also add the cut chawli beans round pieces.
Stir well, add little salt and turmeric powder.
Sprinkle some water and on low flame cover
with a lid| plate with water in it.
Later after 5 - 7 minutes check if the beans are cooked
looking soft, now add rest of the masalas.
Check salt and once again cover and cook for few more minutes.
Finally garnish with cut coriander leaves.

Fat Burns Fat ? ? ?

Fat Burns Fat ? ? ?
For a long time, we thought avocado were good for nothing.
Fat is not something to avoid. But it’s essential for normal growth and development. Dietary fat also provides energy, protects our organs, maintains cell membranes, and helps the body absorb and process nutrients. Even better, it helps the body burn fat, says nutritionist and owner of Nutritious Life meal system, 
Fat Burns Fat
The body needs three macronutrients for energy: Carbohydrates, protein, and fat.
“When you don’t have any fat in your diet its like you don’t have fuel to burn calories,” Glassman says. The body requires energy to keep its metabolism properly functioning,
What’s more, “old” fat stored in the body’s peripheral tissues
i. e around the belly, thighs, or butt (also called subcutaneous fat) can’t be burned efficiently without “new” fat to help the process, according to researchers at Washington University School of Medicine in St. Louis. Dietary fat helps break down existing fat by fat-burning pathways through the liver.
Why eat Avocado. . .

The avocado is a rather unique type of fruit.
Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.
No, wonder it is added to all sorts of dishes due to its good flavor and rich texture. It is the main ingredient in guacamole.
The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.
Avocados do not contain any cholesterol or sodium, and are low in saturated fat. Avocados are actually very high in potassium…
Again, avocado is a high fat food.
In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence.
But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.
This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects.
Oleic acid has been linked to reduced inflammation.
Avocado consumers were found to be much healthier than people who didn’t eat avocados.

How to make popcorn at home.

Light, fluffy freshly made popcorn at home .. .
All u need is . .
Corn kernels
Oil
Salt
Turmeric powder.
In a a large saucepan add oil on the bottom of the pan.
Add corn kernels to the pan also add to taste salt and turmeric powder.
Give a quick stir.
Put a lid quickly.
The kernels start popping reduce the heat.
Allow to cook until the popping sound stops.
Switch off the flame and give a shake to the pan with the lid.
[Remember if lot of the corn didn't pop then the oil was less.]

(Appe Patra

Who has this?
Appa Kara (Appe Patra)
12 pits Non Stick Appam Appa Maker with Handle Lid.
Would u like 2 share its recipes?
http://www.foodfellas4you.com/some-creative-uses-of-the-wo…/

Do u also feel the same?
One never Imagined that so many recipes can be achieved using Appe Pan..
Ever tried making Vegetable Manchurian balls?
If not catch the recipe here.
http://redchillies.us/…/24/healthy-kids-snack-vegetable-ba…/

Petha is a very famous sweet in North India.

Petha is a very famous sweet in North India.

Petha is a translucent soft candy from North India and Pakistan (Punjab region and metros). Usually rectangular or cylindrical, it is made from the ash gourd vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi and Urdu).
With growing demand and innovation, more varieties of the original preparation are available. Many flavored variants are available, e.g. Kesar Petha, Angoori Petha etc. 
There are some other variations based on content, one with coconut mixed, another with some nuts put into it.
Sometimes kewda essence is used to flavor petha.
http://www.northindiancooking.com/petha.html